* Rooibos tea can be substituted in this recipe by black tea, or try another dark herbal tea such as one containing licorice.

Season the beef with pepper and coat in the flour. Heat the oil in a large stock pot and then brown the beef on all sides.
Add the onions and celery. Put on a tight fitting lid and let them soften for ten minutes.
Add the garlic and tomato concentrate and cook for one minute.

Meanwhile, place the tea bags in a heatproof pitcher and pour the hot boiled water over them. Allow to steep for four minutes.

Then remove the tea bags and pour the tea into the stock pot. Add the red wine vinegar, orange peel, cinnamon sticks, and ginger.

Lower the heat and cover. Let the stew simmer for 1.5 to 2 hours or until the beef is tender.

Add the sweet potatoes, honey (if using), and season with salt and pepper. Cook for another 30 minutes, or until the sweet potatoes are soft.

Serve with some steamed rice and garnish with chopped cilantro.

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